RU2017105398A - STRAWBERRY DAIRY PRODUCT - Google Patents

STRAWBERRY DAIRY PRODUCT Download PDF

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Publication number
RU2017105398A
RU2017105398A RU2017105398A RU2017105398A RU2017105398A RU 2017105398 A RU2017105398 A RU 2017105398A RU 2017105398 A RU2017105398 A RU 2017105398A RU 2017105398 A RU2017105398 A RU 2017105398A RU 2017105398 A RU2017105398 A RU 2017105398A
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RU
Russia
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product according
preceding paragraphs
milk
strawberries
product
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RU2017105398A
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Russian (ru)
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RU2017105398A3 (en
RU2676911C2 (en
Inventor
Марк БЕВЕРИНИ
Александра ДИМИТРИАДЕС
Шанталь ЛАМИШ
Жан-Франсуа Пеллетье
Марк СПРИНЖЕТТ
Реми ПОРТЬЕ
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Компани Жерве Данон
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Publication of RU2017105398A3 publication Critical patent/RU2017105398A3/ru
Publication of RU2017105398A publication Critical patent/RU2017105398A/en
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Publication of RU2676911C2 publication Critical patent/RU2676911C2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (40)

1. Молочный продукт, содержащий клубнику, содержащую антоцианины, включающие три следующих специфических антоцианина:1. A dairy product containing strawberries containing anthocyanins, comprising the following three specific anthocyanins: - А1: Цианидин-3-глюкозид (Cy3G),- A1: Cyanidin-3-glucoside (Cy3G), - А2: Пеларгонидин-3-глюкозид (Pg3G), и- A2: Pelargonidin-3-glucoside (Pg3G), and - А3: Пеларгонидин-3-малонилглюкозид (Pg3MG),- A3: Pelargonidin-3-malonyl glucoside (Pg3MG), причем массовое отношение А3/(А1+А2+А3) равно по меньшей мере 0,20, предпочтительно - по меньшей мере 0,25, предпочтительно - по меньшей мере 0,30.moreover, the mass ratio A3 / (A1 + A2 + A3) is at least 0.20, preferably at least 0.25, preferably at least 0.30. 2. Продукт по п. 1, отличающийся тем, что массовое отношение А3/А2 равно по меньшей мере 0,15, предпочтительно - по меньшей мере 0,5.2. The product according to p. 1, characterized in that the mass ratio of A3 / A2 is at least 0.15, preferably at least 0.5. 3. Продукт по любому из предыдущих пунктов, отличающийся тем, что соблюдены следующие условия:3. The product according to any one of the preceding paragraphs, characterized in that the following conditions are met: - массовое отношение А1/(А1+А2+А3) лежит в диапазоне от больше 0 до 0,1,- the mass ratio A1 / (A1 + A2 + A3) lies in the range from greater than 0 to 0.1, - массовое отношение А2/(А1+А2+А3) лежит в диапазоне от 0,48 до 0,62,- the mass ratio of A2 / (A1 + A2 + A3) lies in the range from 0.48 to 0.62, - массовое отношение А3/(А1+А2+А3) лежит в диапазоне от 0,25 до 0,5, и- the mass ratio of A3 / (A1 + A2 + A3) lies in the range from 0.25 to 0.5, and - сумма массовых отношений равна 1.- the sum of the mass relations is 1. 4. Продукт по любому из предыдущих пунктов, отличающийся тем, что клубника имеет суммарную концентрацию А1, А2 и А3, равную по меньшей мере 400 мг/кг, предпочтительно - по меньшей мере 500 мг/кг, предпочтительно - по меньшей мере 600 мг/кг, предпочтительно - по меньшей мере 700 мг/кг.4. The product according to any one of the preceding paragraphs, characterized in that the strawberry has a total concentration of A1, A2 and A3 equal to at least 400 mg / kg, preferably at least 500 mg / kg, preferably at least 600 mg / kg, preferably at least 700 mg / kg. 5. Продукт по любому из предыдущих пунктов, отличающийся тем, что клубника выбрана из следующих сортов: Deep Ruby, DipRed, Rubydee, Rubinociv, Rubino и их смесей.5. The product according to any one of the preceding paragraphs, characterized in that the strawberries are selected from the following varieties: Deep Ruby, DipRed, Rubydee, Rubinociv, Rubino and mixtures thereof. 6. Продукт по любому из предыдущих пунктов, отличающийся тем, что клубника выбрана из сортов, защищенных и/или описанных в следующих документах устанавливающих права растениеводов-селекционеров:6. The product according to any one of the preceding paragraphs, characterized in that the strawberry is selected from varieties that are protected and / or described in the following documents establishing the rights of plant breeders: - заявка Европейского Союза 20121736, поданная 09 августа 2012 г., и/или- European Union application 20121736, filed August 9, 2012, and / or - заявка Европейского Союза 20121735, поданная 09 августа 2012 г. - European Union application 20121735, filed August 09, 2012 7. Продукт по любому из предыдущих пунктов, отличающийся тем, что клубника находится в форме цельного плода клубники, кусочков цельных плодов клубники, пюре из плодов клубники и/или препарата из плодов клубники.7. The product according to any one of the preceding paragraphs, characterized in that the strawberry is in the form of a whole strawberry fruit, slices of whole strawberry fruit, puree from strawberry fruit and / or a preparation from strawberry fruit. 8. Продукт по любому из предыдущих пунктов, отличающийся тем, что он имеет форму молочной массы, в которой распределена клубника.8. The product according to any one of the preceding paragraphs, characterized in that it has the form of a milk mass in which strawberries are distributed. 9. Продукт по любому из предыдущих пунктов, отличающийся тем, что продукт или масса состоит из молока и/или ингредиентов, полученных из молока.9. The product according to any one of the preceding paragraphs, characterized in that the product or mass consists of milk and / or ingredients derived from milk. 10. Продукт по любому из предыдущих пунктов, отличающийся тем, что он является ферментированным молочным продуктом с клубникой.10. The product according to any one of the preceding paragraphs, characterized in that it is a fermented milk product with strawberries. 11. Продукт по любому из предыдущих пунктов, отличающийся тем, что продукт по существу не содержит красителя.11. The product according to any one of the preceding paragraphs, characterized in that the product essentially does not contain dye. 12. Продукт по любому из предыдущих пунктов, отличающийся тем, что он содержит от 1 мас. % до 25 мас. %, предпочтительно - от 5 мас. % до 20 мас. %, клубники.12. The product according to any one of the preceding paragraphs, characterized in that it contains from 1 wt. % up to 25 wt. %, preferably from 5 wt. % up to 20 wt. % strawberries. 13. Продукт по любому из предыдущих пунктов, отличающийся тем, что продукт имеет суммарную концентрацию А1, А2 и А3, равную по меньшей мере 40 мг/кг, предпочтительно - по меньшей мере 50 мг/кг, предпочтительно - по меньшей мере 60 мг/кг, предпочтительно - по меньшей мере 70 мг/кг.13. The product according to any one of the preceding paragraphs, characterized in that the product has a total concentration of A1, A2 and A3 equal to at least 40 mg / kg, preferably at least 50 mg / kg, preferably at least 60 mg / kg, preferably at least 70 mg / kg. 14. Способ приготовления продукта по любому из предыдущих пунктов, включающий стадию смешивания молочной массы и клубники, содержащей антоцианины, включающие три специфических антоцианина:14. The method of preparation of the product according to any one of the preceding paragraphs, comprising the step of mixing the milk mass and strawberries containing anthocyanins, including three specific anthocyanins: - А1: Цианидин-3-глюкозид (Cy3G),- A1: Cyanidin-3-glucoside (Cy3G), - А2: Пеларгонидин-3-глюкозид (Pg3G), и- A2: Pelargonidin-3-glucoside (Pg3G), and - А3: Пеларгонидин-3-малонилглюкозид (Pg3MG),- A3: Pelargonidin-3-malonyl glucoside (Pg3MG), причем массовое отношение А3/(А1+А2+А3) равно по меньшей мере 0,20, предпочтительно - по меньшей мере 0,25, предпочтительно - по меньшей мере - 0,30.moreover, the mass ratio A3 / (A1 + A2 + A3) is at least 0.20, preferably at least 0.25, preferably at least 0.30. 15. Способ по п. 14, отличающийся тем, что молочная масса содержит молоко и/или ингредиенты, полученные из молока.15. The method according to p. 14, characterized in that the milk mass contains milk and / or ingredients derived from milk. 16. Способ по любому из п. 14 или 15, отличающийся тем, что молочная масса является ферментированным молочным продуктом.16. The method according to any one of p. 14 or 15, characterized in that the milk mass is a fermented milk product. 17. Способ по любому из пп. 14-16, отличающийся тем, что клубнику смешивают в форме фруктового препарата.17. The method according to any one of paragraphs. 14-16, characterized in that the strawberries are mixed in the form of a fruit preparation. 18. Способ по п. 17, отличающийся тем, что смесь включает:18. The method according to p. 17, characterized in that the mixture comprises: - от 1 мас. % до 25 мас. %, предпочтительно - от 5 мас. % до 20 мас. %, фруктового препарата, содержащего клубнику, и- from 1 wt. % up to 25 wt. %, preferably from 5 wt. % up to 20 wt. %, a fruit preparation containing strawberries, and - от 75 мас. % до 99 мас. %, предпочтительно - от 80 мас. % до 95 мас. %, молочной массы.- from 75 wt. % to 99 wt. %, preferably from 80 wt. % up to 95 wt. %, milk mass. 19. Применение молочного продукта по любому из пп. 1-13, содержащего клубнику, содержащую антоцианины, включающие три следующих специфических антоцианина:19. The use of a dairy product according to any one of paragraphs. 1-13, containing strawberries containing anthocyanins, including the following three specific anthocyanins: - А1: Цианидин-3-глюкозид (Cy3G),- A1: Cyanidin-3-glucoside (Cy3G), - А2: Пеларгонидин-3-глюкозид (Pg3G), и- A2: Pelargonidin-3-glucoside (Pg3G), and - А3: Пеларгонидин-3-малонилглюкозид (Pg3MG),- A3: Pelargonidin-3-malonyl glucoside (Pg3MG), причем массовое отношение А3/(А1+А2+А3) равно по меньшей мере 0,20, предпочтительно - по меньшей мере 0,25, предпочтительно - по меньшей мере - 0,30.moreover, the mass ratio A3 / (A1 + A2 + A3) is at least 0.20, preferably at least 0.25, preferably at least 0.30. 20. Применение по п. 19 для улучшения цвета, предпочтительно - насыщенности цвета.20. The use according to claim 19 for improving color, preferably color saturation.
RU2017105398A 2014-07-30 2015-07-30 Dairy product with strawberry RU2676911C2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
PCT/IB2014/001847 WO2016016682A1 (en) 2014-07-30 2014-07-30 Dairy product with strawberry
IBPCT/IB2014/001847 2014-07-30
PCT/EP2015/067604 WO2016016408A1 (en) 2014-07-30 2015-07-30 Dairy product with strawberry

Publications (3)

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RU2017105398A3 RU2017105398A3 (en) 2018-08-28
RU2017105398A true RU2017105398A (en) 2018-08-28
RU2676911C2 RU2676911C2 (en) 2019-01-11

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RU2017105398A RU2676911C2 (en) 2014-07-30 2015-07-30 Dairy product with strawberry

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US (1) US20170231241A1 (en)
EP (1) EP3174401A1 (en)
CN (1) CN106793794A (en)
MA (1) MA40349A (en)
RU (1) RU2676911C2 (en)
WO (2) WO2016016682A1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018143162A (en) * 2017-03-03 2018-09-20 株式会社明治 Manufacturing method of agitation type fermented milk
WO2020221442A1 (en) * 2019-04-30 2020-11-05 Givaudan Sa Improvements in or relating to organic compounds

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6767999B2 (en) * 2000-04-26 2004-07-27 Vitaly Alekseevich Smirnov Anthocyantin coloring agent and method for the production thereof from organic matter
GB2398721A (en) * 2003-01-31 2004-09-01 Britvic Soft Drinks Ltd The use of polyphosphate in beverages to provide colour stability
FR2866207B1 (en) * 2004-02-16 2006-12-01 Gervais Danone Sa PROCESS FOR THE PREPARATION OF DAIRY PRODUCT
WO2010124224A1 (en) * 2009-04-24 2010-10-28 Nestec S.A. Shelf-stable fermented dairy products and methods of making same
MX2013000026A (en) * 2010-07-09 2013-05-01 Atp Corp Stabilizing and dyeing process for strawberries.
KR101231686B1 (en) * 2010-09-02 2013-02-08 농업회사법인 원스베리 주식회사 Making method of whole bean curd comprising strawberry
ES2811756T3 (en) * 2012-08-20 2021-03-15 Purac Biochem Nv Beverage product containing anthocyanins and method for its preparation

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RU2017105398A3 (en) 2018-08-28
WO2016016408A1 (en) 2016-02-04
EP3174401A1 (en) 2017-06-07
MA40349A (en) 2016-02-04
RU2676911C2 (en) 2019-01-11
WO2016016682A1 (en) 2016-02-04
CN106793794A (en) 2017-05-31
US20170231241A1 (en) 2017-08-17

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